A great recipe for Frozen Berkeley made with light rum, brandy, passion-fruit syrup and lemon juice.
Ingredients:
1 1/2 oz light rum
1/2 oz brandy
1 tbsp passion-fruit syrup
1 tbsp lemon juice
Method:
Blend all ingredients with 1/2 cup crushed ice in an electric blender at a low speed for a short length of time. Pour into a champagne flute and serve.
Serve in:
Champagne Flute